Meatless Ramen Bowl

Ingredients

• 4 eggs
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 4 cloves garlic, thinly sliced
• 2 tablespoons ginger paste
• 1 quart vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin
• 8 ounces shiitake mushrooms, sliced
• 5 red bell peppers, thinly sliced
• 4 cups bok choy, chopped
• 3 green onions, thinly sliced on the diagonal
• 16 ounces fresh ramen noodles
• 4 teaspoons chile-garlic sauce, or to taste
• ¼ cup kimchi, or to taste
• 4 radishes, thinly sliced

Step 1

Place the eggs in a saucepan and covering them with water. Bring the water to a boil, then take the pan off the heat and let the eggs sit in the hot water for about 2 minutes. While the eggs are cooking, fill a bowl with ice water. When the eggs are done, transfer them to the ice bath to cool completely, which should take around 15 minutes. Once cooled, gently peel the eggs and set them aside.

Step 2

Heat the sesame oil and olive oil together in a skillet over medium-high heat. Add the garlic and ginger paste and sauté for about a minute, stirring constantly so nothing burns. Pour in the broth, then bring it to a simmer. Stir in the soy sauce and mirin.

Step 3

Add the mushrooms to the simmering broth and let them cook for around 5 minutes. Then toss in the bell peppers, bok choy, and green onions and cook everything for another minute or so.

Step 4

While the vegetables are cooking, reheat the water you used for the eggs until it’s boiling again. Cook the ramen noodles in the boiling water for 2 to 3 minutes until they’re just tender, then drain them well.

Step 5

To serve, divide the noodles between bowls, ladle over the broth and veggies, and top each bowl with a peeled egg. Finish by adding some kimchi, chile-garlic sauce, and sliced radish for a little extra flavor and crunch. Enjoy!